Description
A creamy, cheesy crab dip baked to bubbly perfection, featuring fresh lump crab meat combined with cream cheese, sour cream, and a blend of flavorful seasonings. Perfect for parties or casual snacking, this dip is served warm with an array of dippers like tortilla chips and pita.
Ingredients
Dip Base
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Cheese & Flavorings
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/4 cup chopped chives or green onion (divided, plus more to garnish)
- 2 garlic cloves (pressed or grated)
- 1 Tbsp lemon juice (from 1/2 lemon)
- 2 tsp hot sauce (such as Cholula, or to taste)
- 1/2 tsp Old Bay seasoning
Seafood
- 12-16 oz lump crab meat (preferably fresh from cooked king crab legs, patted dry with paper towels)
Instructions
- Preheat and Prepare: Preheat your oven to 400˚F. Butter a 1 1/2 to 2 quart casserole dish to prevent sticking and allow easy serving.
- Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use an electric mixer to beat the mixture until it is smooth and creamy, ensuring a consistent base for the dip.
- Add Seasonings and Cheese: To the smooth base, add 1 cup of shredded mozzarella cheese, half of the chopped chives or green onion, the pressed garlic cloves, lemon juice, hot sauce, and Old Bay seasoning. Stir gently to combine all ingredients evenly.
- Incorporate Crab Meat: Carefully fold in the lump crab meat, mixing just enough to distribute the seafood without breaking up the lumps, preserving texture.
- Bake the Dip: Spread the combined mixture evenly into the prepared casserole dish. Sprinkle the remaining 1/2 cup mozzarella cheese evenly on top. Bake uncovered in the preheated oven for 25 minutes or until the dip is hot, bubbling, and golden brown in spots.
- Optional Broil: For extra color and crispness on top, broil the dip for 1 minute at the end of baking, keeping a close watch to prevent burning.
- Garnish and Serve: Remove the dip from the oven and garnish with the remaining chopped green onions. Serve warm with tortilla chips, mini toasts, cucumber slices, pita chips, or your preferred crackers for dipping.
Notes
- Using fresh cooked king crab legs for the crab meat yields the best flavor and texture, but canned lump crab meat can be used in a pinch.
- Adjust the amount of hot sauce to your preferred spice level.
- Make sure to pat the crab meat dry with paper towels to avoid excess moisture in the dip.
- This dip can be prepared ahead and refrigerated; just bake prior to serving.
- For a richer flavor, substitute some or all mozzarella with sharp cheddar cheese.
